Green Thai Curry (paleo)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 345.0
- Total Fat: 17.4 g
- Cholesterol: 80.5 mg
- Sodium: 714.1 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.5 g
- Protein: 35.2 g
View full nutritional breakdown of Green Thai Curry (paleo) calories by ingredient
Number of Servings: 2
Ingredients
-
1 can coconut milk, not shaken - you want it separated
8 oz pork loin, sliced thin
1 red bell pepper
1-2 cups fresh broccoli florets
2-3 tsp Green Curry Paste (Mae Ploy has no sugar)
a few dashes of fish sauce (Red Boat!)
Tips
Photo shows served over "Saffron Cauli-rice"
Directions
Slice your vegetables to manageable sizes. And set aside in a bowl
Next slice your pork or chicken in tiny thin strips across the grain. set aside in a bowl.
Preheat your wok (or other large pan), you want this VERY hot.
Open the can of coconut milk. DO NOT SHAKE IT! You want it to be as separated as possible. Scoop the thick cream out and carefully place it in the red hot pan. (Warning, this will smoke, make sure you have doors/windows/fans going!)
Heat/boil/stir the coconut cream for a good 3 minutes. You want it to reduce and break. At this time add your curry paste and mix well to blend it in.
Add the meat strips to the bubbling goo along with a few splashes of fish sauce and stir-fry until mostly cooked, about 6 minutes.
Add the vegetables and the remainder of the coconut milk can. Simmer another 4-10 min or until everything is cooked.
Garnish with Thai basil and Kaffir lime leaves if you can find them!
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SNAPSHOTSTACY.
Next slice your pork or chicken in tiny thin strips across the grain. set aside in a bowl.
Preheat your wok (or other large pan), you want this VERY hot.
Open the can of coconut milk. DO NOT SHAKE IT! You want it to be as separated as possible. Scoop the thick cream out and carefully place it in the red hot pan. (Warning, this will smoke, make sure you have doors/windows/fans going!)
Heat/boil/stir the coconut cream for a good 3 minutes. You want it to reduce and break. At this time add your curry paste and mix well to blend it in.
Add the meat strips to the bubbling goo along with a few splashes of fish sauce and stir-fry until mostly cooked, about 6 minutes.
Add the vegetables and the remainder of the coconut milk can. Simmer another 4-10 min or until everything is cooked.
Garnish with Thai basil and Kaffir lime leaves if you can find them!
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SNAPSHOTSTACY.